posted January 06, 2013 11:37 PM            

Serves 8

This chili has a spicy kick. For less heat, remove seeds from the jalapeño and feel free to use only half the chili powder.

1 1/2 T cumin seeds
2 T olive oil
1 white onion, diced
3 garlic cloves, minced
1 jalapeño chili, finely diced
2 T chili powder
2 cups finely diced mushrooms ,ground seitan or crumbled tempeh
1 zucchini, diced – I skipped this as it isn’t in season.
1/2 cup diced potato
2 15-oz. cans of black beans, rinsed
1 15-oz. cans of kidney beans, rinsed
1 14-oz. can of crushed tomatoes
2 T maple syrup
1 t sea salt
1/2 bunch of fresh cilantro, plus more for garnish (optional)
1 cup kale, chopped
Diced avocado, for garnish, optional

Toast cumin seeds in dry soup pot over medium heat for 2 minutes or until aromatic.

Add oil, onion, garlic, and jalapeño. Stir until onion is golden and translucent.

Add chili powder, mushrooms, zucchini, and potato. Stir well. Sauté́ ingredients 3 to 4 minutes stirring constantly.

Add beans, tomatoes, 2 cups water, maple syrup, sea salt, and cilantro.